I have previously documented our love for the peanut butter – chocolate combination multiple times on this blog. I can’t think of anything better.
Luckily for me, my mother is aware of this and every year sends me and the Misses our own packages of Reese’s Peanut Butter Eggs for Easter. Truthfully, she used to just send them to me, but when she realized that I was NOT sharing, she decided to give the Misses a fair shot, so they now each get a package too. (D is on his own.)
That being said, I have quite a little stash of eggs in my freezer. I don’t eat them that quickly – trying to be healthy and all – so they’ve been accumulating. Until last month, when I went through the whole lot of them, tossed some that had seen better days, and chopped up the rest for these cookies. SO good. Great chocolate cookies + peanut butter candy = heaven.
If you, somehow, find yourself with leftover Reese’s eggs either send them my way or make these cookies. 🙂
Chocolate Peanut Butter Cup Cookies
Yield: 16 cookies
1 1/2 cups plus 2 Tbsp. all-purpose flour
6 Tbsp. Dutch-process cocoa
1/2 tsp. baking soda
1/2 tsp. coarse salt
3/4 stick (6 Tbsp.) unsalted butter, at room temperature
3/4 cup plus 2 Tbsp. creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 tsp. vanilla extract
2 Tbsp. milk
2 cups coarsely chopped peanut butter cups (or eggs), divided [if they the candy is frozen first – for at least 30 minutes – it is easier to chop and holds together better when folding into the cookies]
1. Preheat the oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper and set aside.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
3. Combine the butter, peanut butter, and sugars in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy – about 1 or 2 minutes.
4. Add the egg, vanilla extract, and milk and blend until smooth.
5. With the mixer on low speed, mix in the dry ingredients just until incorporated.
6. Gently fold in 1 1/2 cups of the chopped peanut butter cups with a spatula.
7. Using a large dough scoop (about 3 tablespoons) or a big spoon, drop rounds of dough onto the prepared baking sheets about 2-3 inches apart.
8. Gently press a few extra pieces of the reserved peanut butter cups into the top of each cookie.
9. Bake 12 to 14 minutes, rotating the pans halfway through baking.
(Original recipe notes that the cookies might seem too soft immediately after coming out of the oven, but that they will set as they cool. Don’t overbake them.)
10. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Source: Annie’s Eats